Turkish Boat-Shaped Pide Bread

In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil, then knead the dough for 8-10 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rise in a warm place for 60 minutes, or until doubled in size.

Meanwhile, heat one tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and bell pepper, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute. Add the ground beef and brown it, breaking it up with a wooden spoon. Drain any excess fat. Stir in the tomato paste, grated tomatoes, ground paprika, cumin, and red pepper flakes. Season with salt and black pepper to taste. Cook for another 10-15 minutes until the liquid has evaporated and the filling has thickened. Remove from heat and stir in the chopped fresh parsley.

Preheat your oven to 200°C (400°F). Divide the risen dough into two equal portions. On a lightly floured surface, roll out each portion into an oval shape, about 30 cm (12 inches) long. Place the dough ovals on a baking sheet lined with parchment paper. Spread the meat mixture evenly down the center of each dough oval, leaving a 2-3 cm (1 inch) border around the edges. Fold the edges of the dough over the filling and pinch the ends to create a boat shape. In a small bowl, whisk together the egg yolk and milk, then brush this egg wash over the dough edges. Bake for 20-25 minutes, or until the crust is golden brown and the filling is cooked through.

Remove the pide from the oven and let it rest for a few minutes before slicing and serving. Serve with a fresh salad or a yogurt sauce.